Spoon University Logo
final3
final3
Recipes

How to Make Sweet Raspberry and Chocolate Challah

This article is written by a student writer from the Spoon University at BU chapter.

Here’s the thing: Challah is no easy task. And as a non-Jew, I have no experience in the challah making art form. So I paired up with a friend who has experience with challah and we set forth to conquer the classic holiday treat. But we like a challenge, so we decided to amp up the traditional recipe with a sweet twist, adding raspberry and chocolate into the mix.

I have to admit this recipe isn’t for the faint of heart, but my goodness, is the ending result worth the feat. See if you can conquer this raspberry chocolate challah recipe, as it’ll surely impress your friends at your next holiday party.

#SpoonTip: You’ll know when the challah is done baking when you tap on it and it has a hollow sound.

Raspberry Chocolate Challah

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time: 35 minutesTotal time: 2 minutesServings:1 servings

Ingredients

Instructions

  1. Preheat oven to 350°F.

  2. Add warm water and yeast to mixing bowl and let sit for 10 minutes.

  3. Photo by Phoebe Melnick

    Add eggs and vegetable oil to mixing bowl.

  4. Photo by Phoebe Melnick

    Mix in flour and salt with a wooden spoon.

  5. Photo by Phoebe Melnick

    Roll and kneed dough on flat surface, adding flour when needed.

  6. Photo by Phoebe Melnick

    Place dough ball in bowl, cover, and let set in refrigerator for 1 hour to rise.

  7. Punch dough down with fist 3 times.

  8. Photo by Phoebe Melnick

    Cut dough into 3 sections. With hands, spread each section into long rectangles about 12 inches long and 3 inches wide.

  9. Photo by Phoebe Melnick

    Spread jam on 2 rectangles and top with raspberries. Spread melted chocolate on the third rectangle.

  10. Photo by Phoebe Melnick

    Tightly roll up each individual rectangle and pinch together at end.

  11. Photo by Phoebe Melnick

    On a baking sheet, pinch together 3 sections and braid tightly. Brush on egg wash and let stand for 15 minutes to rise.

  12. Photo by Phoebe Melnick

    Bake for 35 minutes until golden brown.